Best 3 Irish Vegetable Soup Recipes

Relish the comforting goodness of an authentic Irish vegetable soup, a hearty and wholesome dish that has been a staple in Irish cuisine for centuries. Immerse yourself into the rich culture and savor the flavors of this hearty soup, an embodiment of the island's culinary heritage. Join us on a delectable journey through the history and artistry of Irish vegetable soup, where each ingredient brings a unique charm to the pot, creating a symphony of textures and flavors that will delight your palate.

Here are our top 3 tried and tested recipes!

VEGETABLE SOUP - IRISH STYLE

Vegetable Soup - Irish Style image

A thick vegetarian soup made from a selection of fresh vegetables. Suitable for any time of the year but designed for an Irish winter!

Provided by COLMRYAN

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

3 carrots, chopped
3 large potatoes - peeled and cubed
1 parsnip, peeled and diced
1 turnip, peeled and diced
1 leek, sliced
½ onion, chopped
¼ cup dry potato flakes
salt and pepper to taste
1 cup water, or as needed

Steps:

Place the carrots, potatoes, parsnip, turnip, leek and onion into a large saucepan. Fill with enough water to cover. Bring to a boil and cook until the vegetables are tender. Drain off water and puree vegetables in a blender or using a stick blender.
Return the puree to the saucepan and stir in water to reach your desired thickness. Heat to a simmer and season with salt and pepper. Serve and enjoy.

Nutrition Facts : Calories 197.6 calories, Carbohydrate 45.2 g, Fat 0.4 g, Fiber 7 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 53.5 mg, Sugar 5.8 g

IRISH VEGETABLE SOUP

IRISH VEGETABLE SOUP image

Categories Vegetable

Number Of Ingredients 11

Ingredients

4 tablespoons Kerry Gold butter
1 small onion
Bunch leeks
2 parsnips, peeled and sliced
2 medium carrots, peeled and sliced
2 medium potatoes, peeled and cubed
4 cups chicken stock
3 tablespoons finely cut Italian parsley
¼ teaspoon salt
1/8 teaspoon pepper
2/3 cup half and half

Steps:

Place 4 tablespoons of Kerry Gold unsalted butter in a large pot and sauté 1 small onion, sliced leeks (white part only) and garlic cloves. Do not let them brown. Add parsnips, carrots, potatoes and chicken stock. Let them cook for 25-30 minutes covered. Add 3 tablespoons of finely cut flat leaf (Italian) parsley, salt, pepper, thyme and sage. Puree in batches and return to pot. Add half and half. Reheat and serve.

IRISH ROOT VEGETABLE AND SQUASH SOUP RECIPE

Irish Root Vegetable and Squash Soup Recipe image

Provided by Maudie30

Number Of Ingredients 13

Ingredients

1 large onion chopped
3 carrots, peeled and chopped
1 parsnip, peeled and chopped
2 sticks celery, chopped
1 small sweet potato, peeled and chopped
1/2 butternut or similar squash, peeled and chopped
2.5 oz orange lentils, rinsed under running cold water
1 oz grams butter
2 pts vegetable stock
1/2 red chili, de-seeded and chopped
1 inch piece fresh root ginger, peeled and chopped
1 tablespoon chopped fresh thyme
2 tablespoons cream

Steps:

On a low heat, cook the onions in the butter in a large heavy bottom saucepan until they have started to soften and turn opaque in color, about 8-10 minutes. Add the vegetables, along with the chili and ginger, and cover with the stock, (you may need a little extra stock depending on the size and shape of your saucepan), ideally all your vegetables should be totally immersed with about 2 inches extra stock. Simmer the soup until the vegetables are fully cooked. Then, immediately add the well-rinsed lentils, bringing back to a simmer and cooking for a further 8-10 minutes by which stage the lentils should have burst and are cooked. Remove from the heat, add the freshly chopped thyme and liquidize until smooth, you may need to thin out with a little bit of extra stock, a couple of tablespoons of cream is also a lovely addition for a slightly richer texture and flavor.

Irish Vegetable Soup

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Serving: 6 servings

INGREDIENTS

2 tablespoons unsalted butter
2 medium leeks, white and light green parts only, sliced
5 medium carrots, peeled and diced
4 medium parsnips, peeled and diced
1 medium turnip, peeled and diced
4 cloves peeled and smashed Garlic
3 quarts homemade or store-bought low-sodium Vegetable Broth
1/2 cup small pearl barley
1 bay leaf
1 medium Yukon Gold Potato, peeled and diced
1/2 cup peeled and diced Rutabaga
1 cup tightly-packed fresh baby spinach, kale, or chard, leaves only
1 tablespoon fresh thyme leaves
Salt and freshly ground black Pepper

INSTRUCTIONS

In a large stockpot over medium-low heat, melt the butter.
Once it starts to sizzle, add the leeks. Sauté them for a couple minutes until they are soft and lightly caramelised.
Add the carrots, parsnips, and rutabagas to the pot.
Cook them for 10-12 minutes or until the carrots start getting slightly soft.
Add the smashed cloves of Garlic and cook for a minute longer.
Pour in the Vegetable Broth.
Bring the mixture to a boil, then add the pearl barley and bay leaf.
Reduce heat to low and simmer covered for 30 minutes, or until the barley is al-dente.
Add the diced Yukon Gold Potatoes.
Cook for 10 minutes.
Add the turnip.
Cook for 10 more minutes or until all the Vegetables are very soft.
Take the pot off the heat and remove the bay leaf.
Taste and season with salt and Pepper.
Stir in the baby spinach and fresh thyme leaves.
Serve the Vegetable Soup warm with crusty rustic bread or crackers.

Conclusion

This hearty and comforting Vegetable Soup can be prepared in a single pot in under 90 minutes, making it a perfect midweek dinner option.

The combination of fresh and storable Vegetables, along with the pearl barley, provides a delightful balance of textures and flavors that make this Vegetable Soup very special.

The addition of fresh herbs at the end enhances its already great aroma, taking the Vegetable Soup to a whole new level of deliciousness.